Chicken Bruschetta
Tangy balsamic vinegar, sweet ripe tomatoes, salty mozzarella cheese, and earthy fresh basil unite in this amazing chicken bruschetta recipe.
Diets: Dairy Free • Egg Free • Gluten Free • Keto • Low Carb • Nut Free • Sugar Free • Whole30
THM Fuel: THM S
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6 servingsIngredients
Marinade & Chicken
- 2 tablespoons oil from sun dried tomato jar (tomatoes used as an ingredient later) or olive oil
- 2 tablespoons olive oil, melted butter, or ghee
- ¼ cup balsamic vinegar
- 5 cloves garlic, minced
- 1 teaspoon mineral salt
- ½ teaspoon ground black pepper
- 6 boneless skinless chicken breasts
Other Ingredients
- ½ cup mozzarella cheese, thinly sliced or shredded (omit for Whole30)
- ½ cup fresh basil, chopped OR 3 tablespoons dried basil
- ¼ cup sun dried tomatoes packed in oil, diced OR 3 fresh roma tomatoes, diced
Instructions
Marinate (4 Hours in Advance to Cooking)
- In a zip bag or a shallow glass dish, mix together the oils, vinegar, garlic, salt, and pepper. Butterfly the chicken {or cut in half} and place in the bag or shallow dish. Pour the marinade over it. Press out excess air and zip the bag shut or cover the shallow dish and allow to marinate in the refrigerator for at least 4 hours.
After Marinating
- Preheat oven to 350° Fahrenheit.
- Place the breasts in a greased baking dish. Pour the remaining marinade into the dish.
- Bake for 30 to 45 minutes or until internal temperature of every breast reads 165° F.
- Top with mozzarella, basil, and tomato.
- Put back in oven until cheese has melted, about 10 minutes.
- Allow to rest for 6 to 10 minutes before serving.
Video
Nutrition
Serving: 1breastCalories: 278kcalCarbs: 4gProtein: 29gFat: 14gFiber: 0.5g
